CAC RCP 53 – 2003CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS-国外标准规范.pdf

CAC/RCP 53 - 2003 Page 1 of 26 CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS AND VEGETABLES CAC/RCP 53 – 2003 Table of Contents CODE OF HYGIENIC PRACTICE FOR FRESH FRUITS AND VEGETABLES 1 INTRODUCTION 3 1. OBJECTIVES OF THE CODE 3 2. SCOPE, USE AND DEFINITIONS 3 2.1 SCOPE 3 2.2 USE 3 2.3 DEFINITIONS 4 3. PRIMARY PRODUCTION 5 3.1 ENVIRONMENTAL HYGIENE 5 3.2 HYGIENIC PRIMARY PRODUCTION OF FRESH FRUITS AND VEGETABLES 5 3.2.1 Agricultural input requirements 5 3.2.2 Indoor facilities associated with growing and harvesting 8 3.2.3 Personnel health, hygiene and sanitary facilities 8 3.2.4 Equipment associated with growing and harvesting 9 3.3 HANDLING, STORAGE AND TRANSPORT 10 3.3.1 Prevention of cross-contamination 10 3.3.2 Storage and transport from thefield to the pa cking facility 10 3.4 CLEANING, MAINTENANCE AND SANITATION 11 3.4.1 Cleaning programs 11 3.4.2 Cleaning procedures and methods 11 3.4.3 Pest control systems 11 3.4.4 Waste management 11 4. PACKING ESTABLISHMENT: DESIGN AND FACILITIES 11 5. CONTROL OF OPERATION 11 5.1 CONTROL OF FOOD HAZARDS 11 5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS 11 5.2.1 Time and temperature control 11 5.2.2 Specific process steps 12 5.2.3 Microbiological and other specifications 13 5.2.4 Microbial cross-contamination 13 5.2.5 Physi